Crazy for Kung Pao Veggie Bowls

I’ve been making a lot of bowls lately. I think they’re balanced between veggies, protein and grains. I also think Fit Foodie Finds is the queen of all things bowls. I pulled from her blog again to make Kung Pao Veggie Bowls. They’re fresh, light and colorful — and pretty darn easy to make. I decided to grate/julienne the broccoli stem, which cooks down and softens so you can’t even tell it’s part of the veggies! Can’t wait to make this again trying chicken, tofu or beef. In honor of both meal prep Monday and meatless Monday, here’s another bowl to add to your arsenal.

Ingredients (serves 4).

For the Bowl:

1/2 c quinoa, raw

1½ c riced cauliflower

1 t vegetable oil

2 t peanut oil (or toasted sesame oil will work)

2 cloves garlic, minced

4-5 scallions, finely chopped

1 c (heaping) matchstick carrots

1 head broccoli, washed

Cut into small, bite-size floret

Julienne the stem (optional, but it’s so fine and cooks down that you can’t tell it’s even part of the veggies!)

1 can (15 oz.) chickpeas, drained

Torn fresh basil leaves to garnish

Sesame seeds to garnish

Sriracha

For the Kung Pao Sauce:

1 T sriracha

3-4 t soy sauce, reduced sodium

1 T agave nectar

Water to thin (if needed)

Directions.

Cook quinoa according to package directions. Once the water is just covering the quinoa, add riced cauliflower.

I used frozen cauliflower rice from Whole Foods; you may need to adjust the cooking time accordingly as the water cooks out.

In a large wok or skillet, heat oil over medium heat. Once hot add scallions and garlic.

Add carrots, broccoli and chickpeas. If needed, mix in 1-2 t of water to prevent burning. Sauté until veggies are just tender, bur still bright and colorful.

Meanwhile, whisk together ingredients for sauce. Pour over veggies in wok and toss until everything is coated and well mixed. Remove from heat.